Pickled Turnips
- 2lb Turnips
- 1 Beet
- ⅓C. Sea Salt
- 3C. Water
- 3C. Vinegar
Instructions
Boil water, vinegar, and salt in a non-reactive pan for about 3 minutes. Make sure the salt has dissolved.
Cut turnips and beet into batons. Size should be french fry to match size.
Optional Ingredients
Bay Leaf
2-3 Garlic Cloves
Place turnips and some beets in each jar. Not passing the shoulder of the jar.
Pour hot liquid in each jar covering the contents. Let cool to room temperature then refrigerate.
